凡纳滨对虾优势腐败菌鉴定及其致腐能力的初步研究  

The identification and putrefaction potential of dominant spoilage bacteria in Litopenaeus vannamei

作　　者：朱素芹[1] 张军宁[1] 曾惠[1] 刘尊英[1] 曾名湧[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《食品科技》2012年第1期36-40,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31071613);山东省科技攻关项目(2009GG10005011)

摘　　要：分析鉴定了凡纳滨对虾0℃与20℃贮藏条件下的菌相组成与优势腐败菌,并对优势腐败菌16SrDNA、生长动力学、致腐能力与菌落数的变化进行了测定。结果表明,0℃与20℃贮藏条件下,对虾优势腐败菌分别是希瓦氏菌(30%)、不动杆菌(16.7%)与希瓦氏菌(46.5%)、发光杆菌(17.7%)。7℃条件下,将一定浓度的希瓦氏菌与不动杆菌菌悬液接种到无菌对虾上,结果显示接种希瓦氏菌的样品其腐败代谢产物产量因子YTVB-N/CFU、YTMA/CFU分别为12.44×10-9、6.193×10-10,而接种不动杆菌的样品其YTVB-N/CFU、YTMA/CFU分别为8.937×10-9、5.548×10-10。结果表明,7℃条件下,希瓦氏菌的致腐能力强于不动杆菌,希瓦氏菌在对虾腐败过程中占主导作用,其分析结果与对虾菌相组成的鉴定结果相一致。Dominated spoilage bacteria in Litopenaeus vannamei stored at 0 % and 20 ℃ was determined, and 16S rDNA, the growth kinetic parameters, spoilage potential and microbial counts of the spoilage bacteria were analysed. The results showed that the dominated spoilage bacteria stored at 0℃ and 20 % are Shewanella（30%）, Acinetobacter（16.7%） and Shewanella（46.5%）, Photobacterium（17.7%） respectively. Spoilage-bacteria-inoculated sterile Litopenaeus vannamei meat stored at 7℃ was assayed to evaluate the spoilage potential of Shewanella putrefaciens and Acinetobacter putrefaciens. The results showed that YTVSN/CFU was 12.44×10^-9 and 8.973×10^-9, and YTMA/CFU was 6.193×10^10 and 5.548×10^-10 for sterile Litopenaeus vannamei meat inoculated with Shewanella putrefaciens and Acinetobacter putrefaciens respectively. Spoilage potential of Shewanella putrefacines was significantly more than that of Acinetobacter bacteria. The analysis results and composition of the microflora of Litopenaeus vannamei are consistent.

关 键 词：凡纳滨对虾 优势腐败菌 希瓦氏菌 不动杆菌 致腐能力 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]